15 Quick and Easy Ways to Cook Rice 🍚

15 Quick and Easy Ways to Cook Rice 🍚

Hey guys! You know, I really don’t like how the latest trends (Keto related article) and fad diets have turned their backs on rice. People have been eating rice for thousands of years (Source) and it’s one of the most versatile carbs in the world.

Being high in folate and having an amino acid score of 71/100 (Source) while being low in fat, you can’t hide away from it's high nutritional value.

It’s even gluten free!

Here, we’ll go through some rice lunch recipes that are healthy, tasty, and super easy to make.

Chicken Fried Rice


  • 3 cups basmati rice;

  • 3/4 pound tender chicken;

  • 2 cloves of garlic;

  • 1 cup frozen peas and carrots;

  • 1/2 teaspoon ginger;

  • 2 tablespoons diced green onion;

  • 3 tablespoons soy sauce;

  • 1 teaspoon sriracha;

  • salt; pepper;

  • and 3 tablespoon olive oil


To a medium heated non-stick skillet, add a tablespoon of olive oil. - Once the oil is hot, add ginger, chicken, salt, and pepper, and cook for about 7-8 minutes. Set aside. - In a heated pan, add one tablespoon of olive oil and diced garlic, peas, carrots, and onions. Stir and cook for about 5 minutes. Once done, add the boiled rice to the pan and stir fry to coat.- Add the stir-fried chicken to the pan and add soy sauce and sriracha to the mixture. Cook for about 5 minutes. Remove to a plate and serve with green onions.

Mexican rice

Mexican rice

Mexican rice


  • One and a half cup of long-grain rice;

  • 1/4 cup olive oil, one teaspoon garlic;

  • 1/4 finely diced onion;

  • 2 pureed tomatoes;

  • 2 tomato bouillon cubes;

  • 1 diced carrot;

  • 1/2 cup peas; and 3-4 serrano peppers


  1. How to cook long grain rice? Try this simple but delicious recipe. Add about a tablespoon of olive oil to the pan.

  2. Add rinsed rice to the heated oil pan. Keep stirring until the rice turns golden brown.

  3. Add all vegetables along with tomato puree and tomato bullion to the pan. Add salt and water.

  4. Keep stirring until the bullions have dissolved. Once the tomato bullions have entirely disappeared, cover the pan and boil for 20 minutes.

Mushroom Risotto

Mushroom Risotto with Black Truffle Oil


  • 300-gram mushrooms;

  • 300-gram risotto rice;

  • 2 tablespoons of olive oil;

  • 1 tablespoon of TruffleHunter Black Truffle Oil (related article) ; 😻😻

  • 1 finely chopped onion;

  • 2 finely chopped garlic cloves;

  • a small glass of white wine;

  • 50-gram parmesan cheese;

  • and parsley leaves


  1. Soak about 50 grams of mushrooms in hot water for about 20 minutes. Remove the water. Add the vegetable stock cube to the mushrooms and squeeze them gently.

  2. Heat two tablespoons of olive oil in a pan and add onions and garlic to it. Stir fry for about five minutes.

  3. Stir in the remaining mushrooms, add salt and pepper, and stir fry for 6-8 minutes.

  4. Add the risotto rice and cook for one minute. Pour the glass of wine into the mixture and keep stirring for a few minutes.

  5. Add in the mushroom-vegetable stock and stir until the rice has become creamy and tender. Drizzle with TruffleHunter Black Truffle oil to taste.

Spanish Rice


  • One and a half cup uncooked rice;

  • 2 tablespoons olive oil;

  • 2 cups chicken broth;

  • 2 tablespoons finely diced onion;

  • and 1 cup salsa


  1. Heat the olive oil in a skillet. Add diced onions to the skillet and stir fry for 5 minutes.

  2. Once the onions have turned golden brown, add rice.

  3. Add the chicken broth and chunky salsa when the rice is boiling.

  4. Cover the pan and cook for about 20 minutes.

Lime Cilantro Rice


  • 1 cup long-grain white rice;

  • 1 teaspoon lime zest;

  • 2 tablespoons fresh lime juice;

  • 1 tablespoon butter;

  • and 1/2 cup chopped cilantro


  1. Boil two cups of water in a pan and add butter and rice to it.

  2. Cook for about 20 minutes, until the rice has turned tender and buttery.

  3. Add lime zest, lime juice, and cilantro to the rice only a few minutes before serving the rice.

Thai Pineapple Fried Rice


  • 2 cups of cooked and cold brown rice;

  • 2 tablespoons coconut oil;

  • 2 eggs beaten;

  • half a cup of chopped cashews;

  • one and a half cup beat eggs;

  • one and a half cups of chopped pineapple;

  • one diced bell pepper;

  • one finely diced medium onion;

  • 2 minced garlic cloves;

  • 1 teaspoon sriracha;

  • 1 tablespoon tamari sauce;

  • and cilantro leaves


  1. Add one teaspoon oil to a non-stick frying pan. Pour in the eggs and keep stirring for about a minute. Transfer the scrambled eggs into a bowl.

  2. Add a tablespoon of oil to a skillet and stir fry pineapple and pepper. Properly caramelize the pineapple. Once done, add onion and garlic and cook for another minute. Transfer the contents to a bowl.

  3. Add the remaining oil to a pan and stir fry the cashews for about 30 seconds. Add rice to the pan and cook for about 3 minutes.

  4. Add the scrambled eggs and caramelized pineapple to the rice and mix well.

  5. Transfer the rice into a bowl and add tamari sauce and sriracha.


Paella Paella Paella!

Paella Paella Paella!


  • 300-gram paella rice;

  • 400 gram frozen seafood mix;

  • 400 gram chopped tomatoes with garlic;

  • two bowls of chicken stock;

  • 1 diced onion;

  • 1 tablespoon olive oil;

  • one teaspoon of lemon juice;

  • one teaspoon paprika and dried thyme each;

  • 3 tablespoons of white wine;

  • one teaspoon lemon juice;

  • and parsley


  1. Stir fry the chopped onions in one tablespoon of heated olive oil. Add in the paprika and thyme.

  2. Add the paella rice and stir fry for a minute. Add the white wine.

  3. Once the wine has evaporated, add in the chopped tomatoes, garlic, and chicken stock.

  4. Cook for about 15 minutes and then, add the seafood mix. Cover with a lid and let the rice boil for about 5 minutes.

  5. Add lemon juice and parsley right before serving.

Instant Pot Rice


  • 2 cups of white rice;

  • 2 cups of water;

  • 1 tablespoon oil;

  • and salt to taste


  1. Rinse and drain the rice using a mesh strainer.

  2. Add the rice, water, oil, and salt to a pot and stir to combine everything.

  3. Lock the pot lid and set the value to "sealing." Press rice and instruct to cook for 5 minutes. Once done, let the rice sit for about 10 minutes before opening the lid.

Instant Pot Risotto


  • 4 cups of chicken broth;

  • 2 cups of risotto rice;

  • 1/4 cup of white wine;

  • 3/4 cup of parmesan;

  • 2 tablespoons of butter;

  • 1 tablespoon of thyme leaves;

  • 1 diced onion;

  • 3 cloves of minced garlic;

  • salt and pepper


  1. Take a medium saucepan and heat the chicken broth in it.

  2. Next, set your instant pot to Saute. Melt butter and add garlic and thyme to it. After a minute, add the rice. Cook for about two minutes. Stop the Saute function.

  3. Use the wine to deglaze the pot thoroughly. Add the hot chicken broth to the deglazed pot. Set the task to Manual and set time to 5 minutes.

  4. Once done, add parmesan and finish by adding salt and pepper.

Shrimp and Broccoli Rice


  • 1/2 cup soy sauce;

  • 2 cups instant rice;

  • 1 cup broccoli florets;

  • 1 pound jumbo deveined shrimp;

  • 2 tablespoons brown sugar;

  • two teaspoons of lime juice;

  • 1 teaspoon red pepper flakes;

  • and sesame seeds


  1. Take a bowl and mix soy sauce, brown sugar, lime juice, and red pepper flakes in it.

  2. Add this marinade to rice, shrimp, and broccoli.

  3. Grill until the rice and broccoli have become tender, and shrimp has become pink.

Microwave rice


  • 1 cup long-grain white rice;

  • 2 cups water;

  • and salt


  1. How to cook rice in a microwave? Here's how. Take a microwave-safe bowl and add rice, water, and salt.

  2. Microwave without covering the bowl for about 15 minutes. Keep the power level high.

Beef Cauliflower Fried Rice


  • 1 cup of cauliflower florets;

  • 1 cup long-grain rice;

  • 1 cup finely diced carrots;

  • 1 cup frozen peas;

  • 1/4 cup finely diced green onions;

  • 1/4 cup soy sauce;

  • 1 diced onion;

  • 1/2 lb ground beef;

  • garlic powder;

  • red pepper flakes;

  • and salt


  1. Add the cauliflower florets to a blender. Add three cups of water and blend until the florets have turned the size of rice. Spread the blended florets on a dry towel and set aside.

  2. Heat oil in a pan and add ground beef and salt. After about 5 minutes, add onions and carrots and stir fry for about 3-4 minutes. Add the soy sauce, garlic powder, and pepper flakes.

  3. Add cauliflower, rice, and peas and cook for 4-5 minutes.

  4. Sprinkle green onions and serve immediately.

Japanese Rice


  • 300-gram sushi rice;

  • 1 tablespoon mirin;

  • 200 ml dashi;

  • nori;

  • katsuobushi flakes;

  • pickles;

  • and spring onions


  1. Start by cleaning the rice well. Add rice to a bowl full of cold water. Use your fingers to massage the rice grains. Keep kneading the grains until the liquid has become cloudy.

  2. Repeat the process 4-5 times.

  3. Add the cleaned rice to a saucepan and add 200 ml of dashi. Also, add a cup of water.

  4. Turn the heat to a low simmer and let the rick cook for 15 minutes.

  5. Once done, let the rice sit for 15 minutes and add in the mirin. Garnish with pickles, katsuobushi flakes, nori, and spring onions.

Slow Cooker Rice Pudding


  • 200 grams of whole grain rice;

  • 1-liter semi-skimmed milk;

  • 1 tablespoon butter;

  • 1 tablespoon honey;

  • toasted almonds;

  • and nutmeg or cinnamon


  1. Butter the slow cooker.

  2. Heat the semi-skimmed milk in a pot. To the heated milk, add rice.

  3. Add this mixture to the slow cooker.

  4. Grate cinnamon or nutmeg into the cooker. Let the rice cook for two and a half hours.

  5. Garnish with honey and almonds.

Artichoke and aubergine rice


  • 400-gram paella rice;

  • 1.5-liter vegetable stock;

  • 350 grams artichoke;

  • 2 diced aubergines;

  • 1 diced onion;

  • 2 crushed cloves;

  • 2 teaspoons smoked paprika;

  • 2 teaspoons turmeric;

  • 3 tablespoons olive oil;

  • lemon juice;

  • and parsley


  1. Stir fry the aubergines in a non-stick pan and set aside.

  2. Add onions to a skillet and stir fry for 2-3 minutes. Add garlic and parsley and cook for 2-3 minutes. Add in the spices and rice.

  3. After cooking the mixture for 2-3 minutes, add half the vegetable stock and cook uncovered for 20 minutes.

  4. Add aubergines and artichokes and the remaining stock and cook for another twenty minutes.

  5. Add lemon juice and parsley leaves before serving.

Putting it all together

As you can tell, I really, REALLY love rice. All of the 15 recipes above will need only 15-20 minutes of cooking time. All these wholegrain, long-grain and basmati rice dishes are also super healthy. If you like, try swapping the white rice for brown rice and remember, gains are made in the kitchen :P

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